Cornflour: Cornflour (aka cornstarch) is a fine flour used for thickening.

Milk: Whole milk (full cream milk) is what you need for the custard filling.

Egg: Use large eggs, free-range if you can.

Sugars: You’ll need icing sugar (powdered sugar) for the pastry and just regular white sugar for the filling.

Butter: Use unsalted butter so that you can control the amount of salt.

Flour: Just regular plain flour / all-purpose flour is all you need.

Who knew something so beautiful could have just 9 ingredients.ĭetailed quantities and instructions in the recipe card below.

A 9 inch fluted tart tin with removable bottom (this is the base measurement).

This filling is essentially a form of crème patissiere (or pastry cream) and it tastes vanilla-y and oh-so-creamy. The just-barely-set filling is smooth, soft and melts on the tongue but it sets enough to cut perfect slices. While fruit custard tart looks (and is) totally perfect for spring or summer, you can absolutely indulge in winter too – just try topping it with these cinnamon apples.

This custard tart, based on a classic French fruit tart, is layer after layer of deliciousness and one of my favourites.

Love a gorgeous fruit tart as much as I do? Try this mango tart or this simple strawberry flan. Top it with seasonal fruit and you can have this any time of year. This stunning fruit custard tart, loaded with fresh berries is somehow light and fresh whilst being completely creamy and indulgent too.

Berry tart